Description
Delicate choux pastry shells filled with a smooth, fluffy vanilla cream, perfect for dessert tables or afternoon tea.
Ingredients
Scale
- 1 cup Water
- ½ cup Unsalted Butter (1 stick)
- 1 cup All-Purpose Flour
- ¼ teaspoon Salt
- 4 Large Eggs
- 2 cups Cold Whole Milk
- 1 box (3.4 oz) Instant Vanilla Pudding Mix
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- Powdered Sugar (for dusting)
- Chocolate Glaze or Melted Chocolate (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring the water and butter to a rolling boil in a saucepan.
- Add the flour and salt all at once, then stir quickly until a ball of dough forms.
- Remove from heat and let it cool for 5 minutes.
- Add the eggs one at a time, stirring vigorously until smooth.
- Drop tablespoons of dough onto the baking sheet, leaving space for expansion.
- Bake for 30 to 35 minutes until golden brown and puffed.
- In a bowl, whisk together cold milk and pudding mix until smooth, then let sit for 5 minutes.
- In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold the whipped cream into the pudding until combined.
- Slice the cooled pastry shells in half horizontally.
- Fill the bottom halves with the vanilla cream and replace the tops.
- Dust with powdered sugar or drizzle with chocolate before serving.
Notes
For the best results, poke a slit in each puff after baking to allow steam to escape. Shells can be stored unfilled at room temperature or frozen for later use.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cream puffs, choux pastry, vanilla cream, French dessert, holiday baking